Profession brewmaster

Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.

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Personality Type

  • Investigative / Realistic

Knowledge

  • Fermentation processes of beverages

    Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 

  • Brewhouse processes

    The processes and techniques through which raw materials are converted into fermentable substrate for beer manufacturing.

  • Biotechnology

    Technology that utilises, modifies or harnesses biological systems, organisms, and cellular components to develop new technologies and products for specific uses.

  • Wort fining process

    Transfer of the wort from the wort copper to the whirlpool to clean the wort of undissolved hops and protein flocks and ready it for cooling.

  • Wort boiling process

    Process of wort boiling where the brewer adds hops to the wort and boils the mixture in a wort copper. The bitter compounds of the wort give the beer a longer shelf-life.

  • Enzymatic processing

    Enzymatic processes used in food production as well as in other industrial biotechnological processes.

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

  • Grain-for-beverages milling process

    Milling process, which combines advanced and conventional wet and dry milling. Milling methods of grain for beverages ensure good husk conservation and optimal grinding of the endosperm, which provide numerous advantages for the brewing process and final products.

  • Yeast fermentation principles

    Understand the principles of yeast fermentation in fermented beverages such as wine or beer.

  • Types of barley

    The different types of barley; their characteristics, and quality.

  • Modern brewing systems

    The most updated systems and best available techniques in the brewing industry.

  • Ingredients for beer production

    Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.

  • Quality assurance methodologies

    Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

  • Beer downstream processing

    The process of beer post-fermentation, including maturation and filtration.

  • Mashing process

    Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.

  • Lautering process

    Process of lautering, where the mash is separated into clear, liquid wort and residual grain. Lautering usually takes three steps: mashout, recirculation and sparging.

  • Financial capability

    Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

Skills

  • Monitor fermentation

    Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.

  • Develop beverage manufacturing procedures

    Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.

  • Maintain updated professional knowledge

    Regularly attend educational workshops, read professional publications, actively participate in professional societies.

  • Manage budgets

    Conduct cost estimates and budget planning. Monitor the budget, as well as costs and expenses. Forecast the budget development continuously. Report on the budget.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Ensure finished product meet requirements

    Ensure that finished products meet or exceed company specifications.

  • Advise on beer production

    Advise beer companies, small brewers and managers within the beer industry to improve the quality of the product or of the production process.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Measure density of liquids

    Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

  • Create new concepts

    Come up with new concepts.

  • Operate pneumatic conveyor chutes

    Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Work in an organised manner

    Stay focused on the project at hand, at any time. Organise, manage time, plan, schedule and meet deadlines.

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Manage time in food processing operations

    Assure a correct management of time and resources using appropriate planning methods.

  • Develop standard operating procedures in the food chain

    Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.

  • Train employees

    Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Set production facilities standards

    Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.

Optional knowledge and skills

have computer literacy monitor roasting measure the strength of distillation control of expenses ensure continuous preparedness for audits interpret data in food manufacturing perform services in a flexible manner show confidence ingredient threats hire new personnel assist in the development of standard operating procedures in the food chain ensure cost efficiency in food manufacturing impart training on general quality management supervision assess cereal quality for brewing malting process keep inventory of goods in production negotiate improvement with suppliers ensure compliance with environmental legislation in food production apply control process statistical methods age alcoholic beverages in vats identify the factors causing changes in food during storage analyse production processes for improvement describe the flavour of different beers identify market niches handle chemicals for clean in place liaise with managers maintain relationship with customers manage delivery of raw materials monitor the process of wine production detect microorganisms monitor centrifugal separators negotiate terms with suppliers apply foreign language for international trade manage environmental management system manage corrective actions liaise with colleagues